BERRY BURST BUCKWHEAT MUFFINS

With 6 days to go until baby 3’s due date, I am truly in full-blown nesting mode… and, for me, that includes food preparation (and eating 😀 ).

I have had this recipe hanging around for some time now, but decided to modify it further. It now contains just 1 teaspoon of stevia granules for an entire batch. So, if you’re looking for a treat to share with your Valentine this year (and you think they’re sweet enough 😉 ), why not give these simple, healthy muffins a go?

<3 MM xx

BERRY BURST BUCKWHEAT MUFFINS

Makes: 10-12 small muffins | Prep time: 5-10 minutes | Bake time: approximately 15 minutes 

INGREDIENTS

160 ml buckwheat flour
120 ml gluten-free oats
2 tbsp desiccated coconut
2 tsp baking powder
2 tsp bilberry powder (I used Nordic Nordic)
1/2 tsp cinnamon
125 ml unsweetened apple puree
65 ml almond milk
1 tsp stevia granules
1 tbsp chia seeds (I used Fitnessguru)
1 tbsp olive oil/melted coconut oil
1 tsp vanilla extract
1-2 drops bitter almond extract (optional)
65 ml frozen raspberries
65 ml frozen blueberries

DIRECTIONS

1. Preheat oven to 180 degrees C and line a standard cupcake tin with paper liners (or grease tin with coconut oil and line bases of muffin forms with cut circles of baking parchment).
2. Prepare chia egg by combining 1 tbsp chia seeds with 3 tbsp water, leaving it to gel for 5 minutes before stirring again.
3. In a large mixing bowl combine dry ingredients.
4. In a medium mixing bowl combine wet ingredients (including the chia egg), then add to dry ingredients. Mix until just combined and fold through berries.
5. Bake for around 15 minutes, checking to see if muffins are baked through (by inserting a toothpick into the centre of one ensuring it comes out mostly clean).
6. Remove tray from oven and after a couple of minutes, carefully remove muffins (I use spoons to do this) and pop them on a wire rack to cool.
7. Serve them warm or cold, topped with whipped coconut cream sprinkled with extra berry powder, if you fancy!

 

*These muffins can be frozen in and will defrost perfectly, remaining moist and lovely.

 

*The “prep time” referred to here regards the frosting of the muffins. In fact a dollop of coconut cream and a tiny sprinkle of berry powder is the work of seconds!